Tropicalizing agent

a technology of tropicalizing agents and tropicalizing agents, applied in the field of tropicalizing agents, can solve the problems of loss of mechanical strength of chocolate, chocolate becomes sticky or even runny, semi-liquid mass that can often only be eaten, etc., and achieves the effects of preserving the organoleptic properties of regular chocolate, minimizing or avoiding gritty textural quality, and simple and cost-effective processes

US9572358B2Inactive Publication Date: 2017-02-21NESTEC SA
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Patent Information

Authority / Receiving Office
US · United States
Patent Type
Patents(United States)
Current Assignee / Owner
Publication Date
2017-02-21
Estimated Expiration
Not applicable · inactive patent

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Abstract

Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
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Description

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] The present application is a National Stage of International Application No. PCT / EP2012 / 069026, filed on Sep. 27, 2012, which claims priority to European Patent Application No. 11182985.9, filed Sep. 27, 2011, the entire contents of which are being incorporated herein by reference.FIELD OF THE INVENTION

[0002] The present invention relates to tropicalizing agents, to methods for the preparation thereof, to methods of tropicalizing chocolate or analogues thereof, and to chocolate or analogues of chocolate containing the tropicalizing agents.BACKGROUND OF THE INVENTION

[0003] Conventionally manufactured chocolate consists of sugars, cocoa solids and protein (usually from milk) homogeneously dispersed in fats and fatty substances originating from cocoa butter. Chocolate analogues contain other vegetable fats in partial / total replacement of the cocoa butter fat. Often the continuous fat phase also contains dairy fat.

[0004] Cocoa butter typically s...

Examples

example 1

Preparation of a Tropicalizing Agent According to One Embodiment of the Invention, Comprising Glycerol

[0087]Tropicalizing agent was prepared with a composition as follows:

[0088]

Cocoa Butter3 parts50%Herbacel AQPlus Citrus Fibre1 part17%Glycerol2 parts33%

[0089]100 g of dry citrus fibre powder was dispersed in 300 g of molten cocoa butter at a temperature of 55° C. using a high shear stator-rotor benchtop mixer (Silverson Machines Ltd, Chesham, Bucks, U.K. Model: L2R) operating at medium speed setting for a duration of 2 minutes.

[0090]200 g of glycerol was warmed to 55° C. and added slowly and incrementally to the dispersion of fibre with continuous high speed mixing. A homogeneous mix of all three components was made, the glycerol being evenly distributed amongst the dispersion of fibre particles. The total period of mixing during the addition of glycerol was 15 minutes.

[0091]The mixture was allowed to cool and solidify at ambient temperature. Alternatively the mixture can be stored ...

example 2

Preparation of a Tropicalizing Agent According to One Embodiment of the Invention, Comprising Water

[0092]Tropicalizing agent was prepared with a composition as follows:

[0093]

Cocoa Butter3 parts50%Herbacel AQPlus Citrus Fibre1 part17%Water2 parts33%

[0094]100 g of dry citrus fibre powder was dispersed in 300 g of molten cocoa butter at a temperature of 55° C. in the liquidizer jug attachment of a Kenwood Multi-Pro food processor operating at maximum speed. 200 g of potable water was warmed to 55° C. and added slowly and incrementally to the dispersion of fibre whilst the high speed mixing was maintained. A homogeneous mix of all three components resulted, the water being evenly distributed amongst the dispersion of fibre particles. The total period of mixing during the addition of water was 15 minutes. The mixture was stored warm (50° C.) ready for later use.

[0095]Alternatively the mixture can be allowed to cool and solidify, e.g. at ambient temperature.

example 3

Preparation of a Tropicalizing Agent According to One Embodiment of the Invention, Comprising Water and Glycerol

[0096]Tropicalizing agent was prepared with a composition as follows:

[0097]

Cocoa Butter3 parts  50%Herbacel AQPlus Citrus Fibre1 part16.7%Water1 part16.7%Glycerol1 part16.7%

[0098]100 g of dry citrus fibre powder was dispersed in 300 g of molten cocoa butter at a temperature of 55° C. in the liquidizer jug attachment of a Kenwood Multi-Pro food processor operating at maximum speed.

[0099]100 g of potable water and 100 g of glycerol were mixed by manual stirring in bowl and warmed to 55° C.

[0100]The water / glycerol mix was added slowly and incrementally to the dispersion of fibre whilst the high speed mixing was maintained. A homogeneous mix of all three components was made, the water and glycerol being evenly distributed amongst the dispersion of fibre particles. The total period of mixing during the addition of water and glycerol was 15 minutes.

[0101]The mixture was stored w...